For general inquiries about myWineLife magazine or information about products
please contact our Wine Club team at 1.866.440.4383.For advertising inquiries in myWineLife magazine, please email communication@peller.com
myWineLife is published 4 times a year by Andrew Peller Limited.
To view the magazine archive, visit issuu.com/mywinecountry
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Riverbend Inn & Vineyard
Members can enjoy special pricing on overnight stays Sunday through Thursday, year-round. Join us at Oaklands for Breakfast daily 8:30 - 10:30 a.m. Lunch and dinner are offered from May to September. Visit riverbendinn.ca for more details.
As the frosty chill moves into Niagara, check out our ‘Save the Date’ details on pages 10 and 11. Don’t miss Wine Club appreciation month at Riverbend Inn all February long where members save on overnight stays. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife. Get Social
The Wine Club Lounge Wayne Gretzky Estates
Oma’s Dutch Baby Pancake Recipe page 16
The Rink at Wayne Gretzky Estates
Matt’s Morning After Fried Chicken Eggs Benney
Chef Matthew Boekestyn, Wayne Gretzky Estates
recipe page 16
recipe page 18
recipe page 18
recipe page 17
Cheddar Scone with Smoked Ham and Apple Spread
Chef Jason Parsons, Riverbend Inn
Potato, Horseradish and Apple Gratin
Chef Frank Dodd, Trius Winery
Gingerbread
French Toast with Icewine Berry Compote
Chef Michael Harrison, Peller Estates
Lobster Frittata
recipe page 17
recipe page 17
Chef Jason Parsons, Riverbend Inn
Beef Brisket Hash, Chardonnay Poached Eggs
Chef Michael Harrison, Peller Estates
Whisky Glazed Country Ham
recipe page 16
recipe page 16
Chef Frank Dodd, Trius Winery
Oma’s Dutch Baby Pancakes
Chef Matthew Boekestyn, Wayne Gretzky Estates
Winter Estate Happenings SAVE THE DATE
The best time to visit Niagara is through the winter months.
We offer a variety of unique experiences, often at a better price, and the lack of crowds allows for you to get more one-on-one time with our staff.
See you this winter in Wine Country!
Sparkling Brunch
Friday to Sundays | October - April 11:30am - 2pm
OAKLANDS AT RIVERBEND INN & VINEYARD
You won’t find a better place to brunch! Executive Chef Jason Parsons has curated the perfect menu.
Date Night
Mondays | October 20 - February 23 4pm - 8pm
TRIUS WINERY RESTAURANT
Back by popular demand! Don’t miss out on Date Night at MICHELIN Recommended, Trius Winery Restaurant, where Executive Chef Frank Dodd is serving up a meal you won’t soon forget.
Sunday Roast, Locally Rooted
Sundays | November 5 - February 22 12pm - 3pm
TRIUS WINERY RESTAURANT
Gather with family and friends to enjoy a timehonoured tradition with a modern, regional touch. Our Sunday Roast showcases locally sourced meats, garden-fresh vegetables, and seasonal accompaniments, all prepared with care to honor the flavors of our community. Each dish is thoughtfully paired with wines from the Trius cellars, highlighting the richness of our local terroir. It’s a comforting, communal meal that celebrates both heritage and the bounty of our region.
Peller at Home
November 7 - March 29
THE WINERY RESTAURANT AT PELLER ESTATES
Flavours from our Cellar
Tuesdays | November 2 - February 24
TRIUS WINERY RESTAURANT
Each course is designed to highlight the harmony between food and wine, where seasonal ingredients meet vintages chosen for their character and story. This experience is more than a meal - it’s a celebration of taste, craftsmanship, and the timeless connection between the vineyard and the kitchen.
Enjoy The Winery Restaurant at home! Chef Parsons and his culinary team are offering a delicious weekly feature four course, pre-cooked dinner for two with expert wine pairing from Friday to Sunday.
The Rink at Wayne Gretzky Estates December - March
WAYNE GRETZKY ESTATES
As soon as the weather allows, join us this winter in our backyard, rink side, for an authentic Canadiana experience. Relax at the Whisky Bar Patio as we serve up wine, hot and sturdy cocktails paired with our warm winter-inspired menu created by Chef Maurice.
Skate with Santa December 21 | 1pm - 4pm
WAYNE GRETZKY ESTATES
Grab your skates and bring the family to join us at Wayne Gretzky Estates for a fun afternoon on the ice with the jolly man himself!
Oaklands Winter Dining Series
Monthly Themed Dinners
OAKLANDS AT RIVERBEND INN & VINEYARD
Executive Chef Jason Parsons has curating themed dining experiences that you won’t want to miss this winter! Kicking the series off on December 5th with Christmas at the Inn, on January 9th celebrate Winter in Wine Country, on February 6th we are focusing on Back Vintages for our Wine Club Member month at the inn, and wrapping things up on March 27th we will be featuring our staff picks!
Trius New Year’s Eve Gala Dinner December 31
TRIUS WINERY RESTAURANT
This New Year’s Eve you won’t want to miss our Trius Gala! An elegant and intimate dining experience in our underground Trius Red Barrel Cellar. During our post-reception, groove to the tunes or cozy up beside a wood fire (weather permitting) before we countdown to 2026 with a Trius Brut toast.
Peller New Year’s Eve Gala Dinner
December 31
BARREL CELLAR AT PELLER ESTATES
Ring in the new year in a retro style at Peller Estates Winery & Restaurant’s annual New Year’s Eve celebration! This year, we’re turning back the clock with The Iconic 90’s themed event. Get ready to dine, drink, dance, and toast to 2026 with a night full of nostalgia.
New Year’s Eve Restaurant Dining December 31
TRIUS WINERY RESTAURANT AND THE WINERY RESTAURANT AT PELLER ESTATES
Make it home or elsewhere for the ball drop? Both Trius Winery Restaurant and The Winery Restaurant at Peller Estates will be offering a feature pre fix menu to enjoy in the restaurant at your convenience.
Snowshoeing in the Vineyards
Saturday & Sundays | January - February
THIRTY BENCH WINE MAKERS
Join us for a morning hike through the Thirty Bench vineyard. Enjoy samples of our award-winning wines amongst the snow-covered vines and then follow one of our wine experts as they guide you on a hike along our picturesque vineyards.
Wine Club Member
Appreciation Month
February
RIVERBEND INN & VINEYARD
Enjoy exclusive member rates at a major discount through February. Keep an eye on your emails for more details soon!
Chocolate & Cheese
Passport Program
Fridays - Sundays through February
MULTIPLE WINERIES
IN NIAGARA-ON-THE-LAKE
This pass invites you on a self-guided tour through wine country, featuring rich chocolate, artisanal cheese, and perfectly paired VQA wines at participating wineries. Whether you’re planning a cozy weekend or a gourmet getaway, this seasonal experience is the ultimate way to treat your taste buds. Be sure to stop by our estates to see what our chefs have prepared!
Exclusive Pairing Experience
Monthly Themed Dinners
THE WINERY RESTAURANT AT PELLER ESTATES
Valentine’s Day
February
TRIUS WINERY RESTAURANT
Prix Fixe Menu - February 14 | All Day
THE WINERY RESTAURANT
Prix Fixe Menu - February 9-16 | All Day
WAYNE GRETZKY ESTATES
DJ Skate - February 14 | 3-7pm
Love the Bench
February 7-8 & 14-16
THE WINERY RESTAURANT AT PELLER ESTATES
Love the Bench is back with more to love, new wines, old favourites expertly paired with delicious creations from local chefs. The fire pits will be roaring, and hopefully a dusting of snow will add to those Insta-perfect moments.
March Madness
March 1-31 | 12pm - 3pm
TRIUS WINERY RESTAURANT
Enjoy an unforgettable lunch curated by Executive Chef Frank Dodd at an unbeatable price.
Fabulicious
March 6-15
THE WINERY RESTAURANT AT PELLER ESTATES
Enjoy The Winery Restaurant at a Fabulicious price! Executive Chef Jason Parsons has curated a custom prefix menu to ‘wow’ for you to enjoy for a limited time this March.
You won’t want to miss these upcoming dates for this interactive dinner starts with a glass of our award-winning Ice Cuvée sparkling wine followed by a five-course tasting menu with wine pairings, all curated to reflect the theme of the dinner. Each dish is introduced by our Head Chef and each wine pairing is explained by one of our in-house wine experts. Guests will receive a theme-related bottle of wine to take home at the end of the experience. Upcoming dates and themes include: December 6 - Indulgence, February 21 - In Love with All That Sparkles, and March 14 - And the Award Goes To…
ICEWINE FESTIVAL - JANUARY 2026
Icewine Discovery Pass
Friday - Sunday | January 9 - January 25
MULTIPLE WINERIES THROUGH
THE NIAGARA REGION
Explore the exciting pairings crafted by our winemakers and local chefs, and plan your route! Be sure to include Peller, Trius, and Wayne Gretzky Estates on your list to visit, you won’t want to miss what our chefs are pairing with our award-winning Icewines.
Niagara-on-the-Lake
Icewine Village
Friday to Sunday
January 17-18, & January 24-25
QUEEN STREET NIAGARA-ON-THE-LAKE
Stroll through the charming historic district, enjoy tastings from local wineries paired with delicious culinary creations, and cozy up around fire pits with Muskoka chairs and blankets. Experience the magic of Icewine with free admission, or elevate your visit with one of our exclusive VIP options.
Icewinemaker’s Dinner
January 17
TRIUS WINERY RESTAURANT
Enjoy an Icewine-focused meal prepared by Executive Chef Frank Dodd and his culinary brigade, along with wine pairings selected by our in-house sommeliers and winemakers. Trius Winery is a pioneer in the Icewine world, being one of thefirst Niagara estates to make it, the perfect way to celebrate the season.
Icewinemaker’s Dinner
January 24
BARRELL CELLAR AT PELLER ESTATES
Experience the best of icewine during a magical evening in wine country as a part of the Niagara Icewine Festival. An evening filled with culinary mastery and award-winning VQA wines.
IceHaus Cocktail Competition
January 24 | 8pm
QUEEN STREET NIAGARA-ON-THE-LAKE
Lighting up Queen Street with an exciting Euro-pop vibe. With bright light displays, delicious Icewine cocktails, and a live DJ, this event is a fun and energetic way to spend the evening.
Cool as Ice Gala
January 31
NIAGARA PARKS POWER STATION
A night amongst the wonderous Niagara Falls is in store for you! This immersive celebration showcases Ontario’s signature flavours through VQA Icewines, cocktails and mocktails, and farm-to-table fare, set within one of Niagara Falls’ most buzzed-about attractions.
Experiences are subject to change. Visit myWineCountry.com to learn more.
Your October WINE ALLOCATION
Trius Méthode
Cuvé Close
750 mL | 12.5% ABV
VQA Niagara Peninsula
Light-bodied & refreshing
Dry, 11 g/L
Flavour Profile
Tiny twirling bubbles rise in the glass releasing fresh clean aromas of grapefruit, lemon, lime, gooseberry and honeydew melon. This is a light-bodied and dry sparkling wine, with flavours of bright tangy citrus, white currant and green apple that linger on the finish.
Winemaker’s Notes
91% Sauvignon Blanc and 9% and Chardonnay are blended to create a distinctive cuvée and fermented for a second time in a closed tank to produce the bubbles. The wine is then clarified, a dosage is added, then the wine is bottled under pressure to preserve the bubbles.
Best Served
Serve at a cool 8 to 10°C. Enjoy with your favourite cuisine including baked salmon, roasted chicken, smoked salmon cream cheese bagels, and charcuterie. Drink young and fresh.
Peller Estates
Private Reserve Chardonnay
750 mL | 12.8% ABV
VQA Niagara Peninsula
Medium-bodied & refreshing
Dry, 2.6 g/L
Flavour Profile
Clear with a lemon-yellow hue and a bouquet of yellow apples, tropical fruit, spring blossoms, Meyer lemon and spiced oak. Bright citrus refreshes the finish along with notes of apple, pear, spice and a touch of oak.
Winemaker’s Notes
60% Chardonnay Musqué, 40% Chardonnay. Some juice was barrel fermented, while the remaining was stainless steel fermented, and aged for 10 months in 100% French oak. No malolactic fermentation to preserve fresh acidity.
Best Served
Serve at 14 to 16ºC or chill to 10 to 12˚C. Enjoy with roast lemon chicken, lemon risotto, creamy pasta with seafood, buttermilk fried chicken and turkey pot pies. Enjoy now through 2028.
Trius
Brut
750 mL | 12% ABV
VQA Niagara Peninsula
Light-bodied & refreshing
Dry, 8.0 g/L
Flavour Profile
Tiny spiraling bubbles rise gently through the wine on a pale lemon coloured backdrop. The wonderful bouquet shows notes of yeast, fresh bread, apple and citrus. Trius Brut has refreshing acidity and a delicate expanding mousse, along with flavours of citrus, apple and yeast. The lovely lingering finish cleanses the palate and excites the senses.
Winemaker’s Notes
70% Chardonnay and 30% Pinot Noir grapes are hand-harvested and whole bunch pressed. This ‘Méthode Classique’ sparkling wine is aged ‘sur lie’ for up to 2 years in our underground sparkling cellar.
Best Served
Serve at a cool 8 to 10°C. Fabulous refreshment anytime of the day. Serve with a fresh catch of perch or pickerel, chicken in a light lemon cream sauce, vegetarian spring rolls, sushi, oven roasted tomatoes with goat cheese on toasted baguette, cheese fondue with light rye bread. Drink young and fresh.
CRITICAL ACCLAIM:
Gold Medal – 95 points – Decanter World Wine Awards, UK 2019
Gold Medal – 92 points – WineAlign National Wine Awards of Canada 2023
Loved it & NEED MORE?
We can deliver more of your favourites right to your door. Call the Wine Club team at 1.866.440.4383 to re-order, and remember, members always get FREE DELIVERY on any additional 6+ bottles.
Trius
Reserve
Cabernet Sauvignon
750 mL | 13.1% ABV
VQA Niagara Peninsula
Full-bodied & structured Dry, 2.0 g/L
Flavour Profile
Deep purple garnet in colour with a warm bouquet of ripe black currant, roasted spice, sweet oak, melted chocolate and vanilla bean. This Cabernet Sauvignon has drying tannins, great texture, and moderate acidity along with lovely flavours of ripe black fruits, cocoa powder, sweet spice, and oak. Ripe dark fruits, black tea, spice, and oak linger on the extra dry finish.
Winemaker’s Notes
Harvested late October from long-standing growers for Trius within the Niagara Peninsula. Upon arrival at the winery, the grapes were sorted, then sent to both stainless steel and oak for fermentation. After fermentation, the grapes were pressed and sent to 60% French and 40% American oak barrels, then allowed to age for 12 months. The individual barrels were tasted, selected, blended and bottled. Total production of 35 barrels.
Best Served
Serve at a cool room temperature of 17º to 18 ºC. Serve with beef tenderloin topped with blue cheese or melted butter, rack of lamb or 70% dark chocolate. Drink now or cellar through 2031. Decanting is recommended if drinking now through 2027.
Peller Estates
Private Reserve
Gamay Noir
750 mL | 12.6% ABV
VQA Niagara Peninsula
Light-bodied & fruit-forward Dry, 3.0 g/L
Flavour Profile
Ruby red in colour with a bouquet of cherry and red currant, accented by smoky oak and black pepper. A dry fruit-forward Gamay Noir with silky tannins and food-friendly acidity. You’ll find notes of cherry, plum and currant with a touch of spice. Red currant and pomegranate flavours mingle with subtle spice and smoky oak on the finish.
Winemaker’s Notes
Harvested from our own Carlton Vineyard and Clark Farm, along with our long-standing growers Huebel Vineyard and Quarry Ridge. 60% of the wine was oak aged in older barriques and puncheons for 9 months and 40% was aged in a large oak cask, all 100% French oak. All wines received a full malolactic fermentation.
Best Served
Serve at a cool room temperature of 15 to 17ºC. Enjoy with barbecued salmon, veal parmesan, ratatouille and roasted spaghetti squash tossed with tomato sauce and Parmigiano Reggiano. Enjoy while young and fresh.
Wayne Gretzky Estates
Signature Series Baco Noir
750 mL | 12.7% ABV
VQA Ontario
Medium-bodied & fruit-forward
Dry, 7.5 g/L
Flavour Profile
Deep purple black colour with a rich, warming bouquet of blackberry coulis, Damson plum, spice box, sweet oak, and vanilla bean. This Baco Noir has a medium to full-bodied structure with smooth, silky tannins, food-friendly acidity, and bold, fruit-forward flavours of ripe dark berries, cherry and plum, with the added note of sweet spice. Tangy juicy black currant, dark plum, blueberry and sweet spice notes linger on the dryish finish.
Winemaker’s Notes
The Baco Noir grapes were harvested from sustainable vineyards within the Niagara Peninsula. After traditional red wine making, the wine was transferred to French oak barrels and aged for six months. A small portion of the wine was transferred to our Red Cask Whisky Barrels for one month to enhance depth of complexity, impart the unique spice notes, and add punch and power to the mouthfeel.
Best Served
Serve at a cool room temperature of 17 to 18°C. Serve with seared red meat, pot roast with root vegetables and beef, bean, and mushroom stews. Drink now to 2027.
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Holiday Gifting INSPIRATION
Our estate retail stores have incredible gifting options for everyone on your list this holiday. In addition to the wines and spirits, you’ll find everything from glassware to stocking stuffers and clothing to edible options. Majority of the products in our retail stores are Canadian-made and locally-sourced.
Remember, our Wine Club members save 20% on accessories year-round!
canadian cookbooks
tableware
wine-inspired candles
flavoured olive oils
icewine jellies
novelty and riedel glassware
branded yeti drinkware
sweets and treats
Ho Li day
cocktails
Brûlée Espresso Martini serves 1
1 oz Wayne Gretzky Estates Maple Cream Liquor
1 oz Wayne Gretzky Estates Red Cask Whisky
1 oz Wayne Gretzky Estates Old Fashioned Simple Syrup 1 oz brewed espresso
Shake ingredients together with ice and double strain into a chilled coupe glass. Sprinkle cinnamon sugar on top of the cocktail and using a kitchen torch, heat the sugar until it bubbles.
Maple Apple Shandy
serves 1
1½ oz Wayne Gretzky Estates
Maple Cask Whisky
1 oz Wayne Gretzky Estates Old Fashioned Simple Syrup
½ oz lime juice
4 oz apple cider
Add old fashioned syrup and whisky to a tall glass filled with ice. Top with cider and stir with a bar spoon. Add apple slices, a cinnamon stick and a sprinkle of nutmeg as a garnish.
Spiced Apple Hot Toddy
serves 1
1 oz Wayne Gretzky Estates Red Cask Whisky
1 tsp apple butter
1½ tsp apple pie spice
4 oz hot water
Add whisky, apple butter, apple pie spice and hot water into a mug with a handle. Stir all ingredients with a spoon until blended and garnish with cinnamon sticks and sliced apple.
The Wine Club Lounge
WAYNE GRETZKY ESTATES
As a Wine Club member, you and up to five guests can enjoy complimentary seated tasting flights while relishing the option to savour delectable bites and sample craft cocktails expertly curated by our estate mixologists. Visit myWineCountry.com to view availability and reserve a table
Matt’s Morning After Fried Chicken Eggs Benny
CHEF MATTHEW BOEKESTYN, WAYNE GRETZKY ESTATES
Serves 6
INGREDIENTS
2 lb boneless chicken thighs
1 cup buttermilk
2 tsp hot sauce
2 tbsp pickle juice
1 cup flour
1 cup buttermilk marinade salt & pepper to taste
3 cups canola oil
6 English muffins
6 slices Swiss cheese
6 slices peameal bacon
6 eggs hollandaise sauce
DIRECTIONS
Combine buttermilk, hot sauce and pickle juice, salt and pepper. Remove ½ cup of marinade and save in refrigerator for breading later. In a large resealable bag, place chicken thighs into buttermilk mixture and seal well. Let marinade for at least 12 hours.
Heat up a deep pot with canola oil over medium heat. Bring a separate pot of water with a splash of white vinegar to a low simmer to poach the eggs. Heat a frying pan on medium to cook the peameal bacon.
Place a cup of flour on a plate, season with salt and pepper. With the reserved marinade, coat the chicken and then dredge with flour. Carefully place in the oil. Fry until golden brown and the chicken has an internal temperature of 165°F.
Cook bacon in the frying pan and toast English muffin halves. To poach the eggs, gently twirl the simmering water with a spoon and crack the egg into the water until poached to your preferred doneness, removing with a slotted spoon.
Assemble all ingredients onto the English muffins as follows: muffin, bacon, chicken, cheese slice, and poached egg on top. Serve with hollandaise sauce or as is.
Oma’s Dutch Baby Pancakes
CHEF MATTHEW BOEKESTYN, WAYNE GRETZKY ESTATES
Serves 4
INGREDIENTS
½ cup all-purpose flour
½ cup 2% milk
2 large eggs
2 tbsp sugar
1 tsp vanilla extract
½ tsp kosher salt
2 tbsp unsalted butter
DIRECTIONS
In a blender or food processor, combine the flour, eggs, milk, sugar, vanilla and salt until smooth, scraping down the sides every few seconds or so. The batter will be loose. Let the batter rest for 25 minutes in the blender.
Pre-heat the oven to 425° and place a 9 or 10-inch oven safe skillet in the oven as it heats. When ready to make the pancake, remove the pan from the oven and coat evenly with butter. Add the batter to the skillet and place back in the oven for 15 to 20 minutes. Serve hot with your choice of toppings, savoury or sweet.
Whisky Glazed Country Ham
CHEF FRANK TODD, TRIUS WINERY
Serves a crowd
INGREDIENTS
1-18 lb bone-in whole or spiral-cut smoked ham, at room temperature
1 cup+2 tbsp water, divided
1 cup sugar
1 tbsp fennel seeds
1 tbsp coriander seeds
4 star anise pods
4 bay leaves
2 cinnamon sticks
2 garlic cloves
1” piece fresh ginger, peeled and thinly sliced
1 red chili, dried
1 tsp orange zest, finely grated
2 cups Wayne Gretzky Double Oaked Whisky
2 tbsp low-sodium soy sauce
2 tbsp honey
DIRECTIONS
Preheat the oven to 325°F. Place the ham in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the ham for about 2 hours and 45 minutes, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 120°F.
Whilst the ham is cooking, in a medium saucepan, combine the sugar with 2 tbsp of water and cook over moderately high heat, swirling the pan occasionally, until a light golden caramel forms, 8 to 10 minutes. Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chili, and orange zest. Let sit for about 20 seconds, until fragrant. Carefully add the whisky, soy sauce and honey. Return the glaze to a simmer and cook over moderate heat, stirring occasionally, until slightly thickened, about 30 minutes.
Remove the foil and brush the ham with the glaze. Roast for 30 minutes longer, glazing every 10 minutes until the top is lightly caramelized. Transfer the ham to a wire rack and let rest for 15 minutes.
Potato, Horseradish and Apple Gratin
CHEF FRANK TODD, TRIUS WINERY
Serves 6-8
INGREDIENTS
½ cup butter
1 small onion, finely diced
1 clove garlic, minced/grated
1 tsp thyme, chopped (½ tsp dried)
1½ cups all-purpose flour
4 cups 35% cream
1½ cups gruyere cheese, shredded
½ cup horseradish
3 tsp salt
1 tsp pepper
4 lb potatoes, thinly sliced
1 green apple, cored & finely sliced
DIRECTIONS
Melt the butter in a saucepan over medium heat, add the onion, and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Add the flour, mixing well and cook until it starts to turn light golden brown. Slowly add the cream a little at a time as you whisk the mixture until the sauce thickens. Reduce the heat and add ½ cup of the cheese. Let it melt into the sauce before adding the horseradish and seasoning with salt and pepper to taste.
Spread some of the sauce over the bottom of a large baking dish and layer the potatoes in with the sauce. Season each layer and add 5-6 apple slices per layer. Layer potatoes and season adding sauce each time. Pour any remaining sauce over the potatoes in the pan and sprinkle on the remaining cheese. Bake in a preheated 350°F oven until the potatoes are tender, about 45-60 minutes.
Beef Brisket Hash, Chardonnay Poached Egg
CHEF MICHAEL HARRISON, PELLER ESTATES
Serves 4
INGREDIENTS
2 lbs sliced beef brisket, cooked
4 eggs
4 Yukon gold potatoes
1 white onion
2 cloves garlic
2-3 green onions
1 red bell pepper
1 green bell pepper
1 tsp parsley, chopped
1 bottle Peller Estates Chardonnay
1 tbsp lemon juice
½ cup butter, cubed salt & pepper
DIRECTIONS
The night before, peel and dice the potatoes into cubes. Blanch in salted boiling water to par cook. Remove from the water, cool, dry and place in the fridge overnight.
The next day, pour the chardonnay into a small pot so it can cover the eggs when submerged, if you are short, top up with a touch of water. Add lemon juice and salt and bring to a simmer.
Lobster Frittata
CHEF JASON PARSONS, RIVERBEND INN
Serves 4
INGREDIENTS
1 meat from cooked lobster
½ cup Chardonnay
2-3 shallots, finely julienned
1 red pepper, diced
1 tsp parsley, chopped
2 green onions, chopped
6 eggs
¼ cup 35% cream
200g goat cheese
2-3 cubes butter
Small dice the brisket, peppers, and onion. Finely mince the garlic, chop the parsley and the green onions and keep ingredients separate from each other.
In a large pan over medium heat, melt down half of the cubed butter until foamy. Add in the par cooked potatoes and cook until slightly browned. Remove the potatoes from the pan, refresh the butter and add the onions and brisket. Cook until the onions are transparent then add in the peppers and garlic and cook until tender. Add the potatoes, turn the heat down.
In the Chardonnay pot, stir to create a vortex and crack the eggs into the middle. It is easier to crack the egg into something like a gravy boat for more control, and depending on how confident you are, you can cook more than one egg at a time. Cook the egg for between 3-5 minutes depending on how set you would like your yolks, 3 being very runny, 5 being more firm and jammy.
Plate the hash either in a serving dish for family style or individual plates. Scoop the eggs from the water and place on top of the hash so when broken they ooze into it like a sauce. Top with salt and pepper, garnish with the parsley and green onion and serve.
DIRECTIONS
Crack the eggs into a large bowl and mix with the cream and parsley until combined. Pre-heat oven to 350°F.
In a non-stick oven safe pan, start melting your butter over medium heat. Once melted and foamy, add the shallots and peppers, cook until softened. Once softened, add in the garlic and cook a minute before adding in the chardonnay. Reduce until it’s almost all gone and add in the lobster to warm through.
Once everything is warmed through, add in the egg mixture until about 2/3 of the way up the pan and dot the surface with goat cheese. Transfer to the oven and cook until everything is set, you can test like you would test a cake for doneness with a toothpick, or until the middle reads160°F with a thermometer. About 30-35 minutes.
Remove from the oven, let rest for a minute, and transfer to a cutting board. Garnish with the green onions and serve.
Cheddar Scone with Smoked Ham and Apple Spread
CHEF JASON PARSONS, RIVERBEND INN
Serves 4-6
INGREDIENTS
2½ cups all-purpose flour
4 tsp baking powder
1 tbsp granulated sugar
¼ tsp salt
⅛ tsp cayenne pepper
⅓ cup cold butter, cubed
1¼ cup aged cheddar, shredded
2 eggs, beaten
¾ cup heavy whipping cream
1 lb smoked ham, shaved
APPLE SPREAD
5 green apples, peeled and chopped
1 cup sugar
¼ cup Riesling
½ tsp ground cinnamon
1 star anise
splash of lemon juice
Gingerbread French Toast with Icewine Berry Compote
CHEF MICHAEL HARRISON, PELLER ESTATES
Serves 2-4
INGREDIENTS
COMPOTE
1 pint strawberries, tops removed, and quartered
2 pints blueberries
1 cup sugar
½ cup Peller Estates Vidal Icewine
3 tbsp lemon juice
TOAST
6 slices nice bread
¾ cup milk
3 large eggs
2 tbsp maple syrup
1 tbsp molasses
1-2 tsp vanilla extract
pinch of salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ cup butter
DIRECTIONS
Set oven to 400°F and start to combine the dry ingredients for the scones in a bowl. You can use a pastry blender or cold hands to cut in the butter. It will be properly combined when the butter looks gravely and coarse. Mix in the shredded cheddar. Combine the eggs and cream together and then add into the dry ingredients. Stir until a dough starts to form, do not overwork.
On a lightly floured surface, knead the dough slightly until almost smooth. Form into a circle and cut into 8 wedges. If you want to store for later, you can freeze on a baking sheet then transfer to freezer bags for later cooking. Place the wedges on a ungreased baking sheet with parchment paper and brush with cream or milk. Bake for 18-20 minutes until golden brown. Remove from oven and let cool on a wire rack.
In a large pot, add the sugar and Riesling over medium heat, allow to melt and caramelize. Once melted and bubbling, add in the apples and spices and stir to combine. Turn the heat down to medium low and cook to break the apples down. Once saucelike, but still chunky remove from the heat and give it a little spash of lemon juice to brighten it up. Remove the star anise from the pot and pour into a side dish.
DIRECTIONS
In a pot over medium heat, add the sugar and a tablespoon or two of water to help melt it down. As it is melting do not stir it or it can crystalize. Once melted, cook until it begins to caramelize and turn brown then add in the blueberries and Icewine. Cook until the blueberries break down and begin to reduce, stir once in a while to prevent sticking or scorching. Once it has thickened and reduced, add in the strawberries and cook a little more to break down the strawberries but not totally. Remove from heat and add in the lemon juice to give it a bit of acidity and allow to cool, it should have a jammy consistency. This can be made ahead of time, store in jars or freezer proof containers.
In a shallow bowl or pan add all the spices, syrup, moleasses, eggs and milk and whisk to combine. Heat a pan over medium heat. While waiting for it to heat up, dip your bread into the egg mixture and briefly allow to soak. Place a few knobs of butter into the pan and allow to melt, once melted and foamy lift your toast from the mix and place into the pan and allow to cook until lightly browned, flip and do the same to the other side. Remove from the pan and set aside while you cook the rest of the bread. Serve with maple syrup, Icewine berry compote, salted butter and whipped cream.
Break open the scone in the middle and place as much shaved ham as you would like, spread the apple sauce on the other and place on platters to serve.
Rest Dine Explore Meet
Rest | Dine | Explore | Meet
Riverbend Inn guests receive a complimentary wine tasting at Peller Estates!
Riverbend Inn
guests receive a complimentary wine tasting at Peller Estates!
Delight in the comfort of an intimate 21-room Georgian mansion surrounded by 17 acres of vineyards. Our on-site restaurant, Oaklands, takes its culinary cues from Niagara’s ingredient driven cuisine and French influence.
Delight in the comfort of an intimate 21-room Georgian mansion surrounded by 17 acres of vineyards. Our on-site restaurant, Oaklands, takes it culinary cues from Niagara’s ingredient driven cuisine and French influence. SCAN TO BOOK
